sweet 16

donna hay - - COVER RECIPE -

There’s lit­tle I love more than cre­at­ing food to cel­e­brate, and, while I can’t quite be­lieve it’s been 16 years since I sent my first is­sue to the print­ers, I’m very happy to share this spe­cial edi­tion with you. When I think about all of the recipes we have cre­ated over the years and all the food trends that have come and gone, what strikes me are the clas­sic recipes that have stood the test of time. Our very first cover recipe was a vanilla bean semifreddo, and it looks as good to me now as it did back then – sim­ple yet per­fect. That phi­los­o­phy of sim­ple food made beau­ti­ful has never let me down, whether I’m mak­ing a quick week­night meal or a gen­er­ous Sun­day lunch. Then of course, there’s dessert – stun­ning layer cakes, amaz­ing pud­dings, choco­late ev­ery­thing… al­ways striv­ing to make each recipe as per­fect – and sim­ple – as pos­si­ble. And now, with ‘sweet 16’ as our theme for this is­sue, we were in­spired to fill the pages with plenty of treats, start­ing with our cover star – hon­estly the best choco­late cup­cake I have ever tried. I loved cre­at­ing this is­sue and I hope you love reading it. En­joy!

choco­late salted caramel swirl cup­cakes

½ cup (125ml) wa­ter

110g un­salted but­ter, chopped

1 egg

¹⁄³ cup (80g) sour cream

2 tea­spoons vanilla ex­tract

1 cup (150g) plain (all-pur­pose) flour, sifted ¾ tea­spoon bi­car­bon­ate of (bak­ing) soda, sifted

1 cup (220g) caster (su­perfine) sugar

¼ tea­spoon sea salt flakes, plus ex­tra, for sprin­kling

¼ cup (75g) store-bought dulce de leche or thick caramel

¼ cup (25g) Dutch co­coa pow­der, sifted

choco­late mousse ic­ing

400g 70% dark choco­late, chopped

½ cup (125ml) sin­gle (pour­ing) cream

6 egg yolks

2 egg­whites

1 cup (250ml) dou­ble (thick) cream, whipped to soft peaks

Pre­heat oven to 160°C (325°F). Place the wa­ter and but­ter in a medium saucepan over medium heat and stir un­til the but­ter is melted. Add the egg, sour cream, vanilla, flour, bi­car­bon­ate of soda, sugar and salt, and whisk to com­bine. Place one-third of the mix­ture in a medium bowl, add the dulce de leche and mix to com­bine. Add the co­coa to the re­main­ing mix­ture and mix un­til smooth. Spoon the caramel mix­ture into 12 x ½-cup-ca­pac­ity (125ml) cup­cake tins lined with patty cases and top with the choco­late mix­ture. Cook for 25–28 min­utes or un­til cooked when tested with a skewer. Place on a wire rack to cool com­pletely.

While the cakes are cool­ing, make the choco­late mousse ic­ing. Place the choco­late in a large heat­proof bowl over a saucepan of sim­mer­ing wa­ter and stir un­til melted and smooth. Re­move from the heat. Place the sin­gle cream and egg yolks in a small jug and whisk to com­bine. Add to the choco­late and stir un­til smooth.

Place the egg­whites in a medium bowl and whisk un­til soft peaks form. Care­fully fold through the choco­late mix­ture. Add the dou­ble cream and gen­tly fold through. Cover with plas­tic wrap and re­frig­er­ate for 1 hour or un­til firm.

Place the mousse in a pip­ing bag fit­ted with a 1.5cm star-shaped noz­zle. Pipe the ic­ing onto the cakes and sprin­kle with the ex­tra salt. Serve im­me­di­ately or re­frig­er­ate un­til ready to serve. MAKES 12.

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